Meatball Vegetable Stew
A hearty meatball vegetable stew featuring tender beef meatballs, carrots, beans, and aromatic herbs, perfect for comforting family dinners and cold evenings.
Ingredients
Instructions
- Combine ground beef and bread crumbs. Shape into 24 balls. Roll the meatballs in flour.
- Heat oil in a large pot and brown the meatballs with sliced onion.
- Add chopped carrots, beef broth, pepper, and thyme. Bring to a simmer and cook for 20 minutes.
- Add white kidney beans and simmer for an additional 5 to 10 minutes.
- Sprinkle with parsley before serving.
Tips & Substitutions
For added flavor, consider mixing in some grated Parmesan cheese with the meatball mixture. If you're short on time, pre-made meatballs can be used as a substitute. You can also replace ground beef with ground turkey for a leaner option. To enhance the stew's richness, add a splash of Worcestershire sauce or balsamic vinegar. Adjust seasoning to taste, especially if using low-sodium beef broth.
Serving Suggestions
This meatball vegetable stew pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, serve it over rice or noodles. A sprinkle of fresh parsley adds a pop of color and flavor. Consider serving it alongside a glass of red wine for a cozy dinner experience. For more comforting options, check out B.B.Q. Mini Meat Loaves or Hamburger Vegetable Soup.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over medium heat, stirring occasionally until heated through. Alternatively, you can microwave individual portions for about 2-3 minutes, stirring halfway. If the stew thickens too much in the fridge, add a splash of beef broth when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Meatball Vegetable Stew contains roughly 1816 calories, with 39g protein, 154g carbohydrates, and 122g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (130% of the Daily Value), and dietary fiber (98% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 833mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatball vegetable stew?
Yes, this stew freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When you're ready to eat, thaw it in the refrigerator overnight and reheat on the stove or microwave until heated through.
What can I use instead of white kidney beans?
If you don't have white kidney beans, you can substitute them with cannellini beans or chickpeas. Both options will provide a similar texture and flavor, enhancing the stew. Just be sure to drain and rinse canned beans before adding them to the pot.
How do I make the stew thicker?
To thicken the stew, you can mash some of the beans against the side of the pot or add a cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. Stir it in and let it simmer for a few minutes until thickened to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).